Pumpkin Squares

This is a recipe that I found online but the result when I made it was not what I expected. The baking time had to be extended considerably for it to hold together, given the amount of melted butter that was called for. 

However, even though it was not a "success," the result was delicious. We served it as a Thanksgiving dessert topped with whipped cream. I'm sharing with this caveat--and I would make it again!

#1 Ingredients for filling:

1 large can pumpkin 

1 can condensed milk

3 eggs, beaten

1 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 tsp vanilla

1/4 cup granulated sugar

In a mixing bowl, combine the filling ingredients (#1) well and then pour into a 9x13in pan that has been lined with wax paper or parchment. 

#2 Added ingredients:

1 box yellow cake mix (Duncan Hines & Betty Crocker have a gluten-free yellow cake mix)

1 cup chopped nuts

1 blocks melted butter (about 4 oz*)

From #2 ingredients, sprinkle the whole box of yellow cake mix over the mixture in the baking pan, then sprinkle the 1 cup of chopped nuts. Pour melted butter over the top and bake at 350 degrees for one hour (or more if not firm yet--when I used more butter, I had to bake for 1 hour and 20 minutes to give the best texture. I have decreased the amount of butter by half in this recipe.) Cool for 10 minutes or until set. 

*The original recipe called for two blocks of butter but that depends on the size of a block. I would use no more than one-half cup of melted butter or the mixture takes longer to bake or doesn't firm up.

Once cooled, invert the pan onto a baking sheet or platter. Top with whipped cream, if desired.